| Preheat the broiler. Using a large,
sharp knife, cut off the leaves of the pineapple. Slice
off the bottom to stabilize the base and stand the pineapple
up. Cut off the rind from top to bottom, removing as much
of the eyes as possible. Turn the pineapple on its side
and slice crosswise into ½-inch thick rounds. Cut
the core out of each slice with a pairing knife. Arrange
the pineapple rings on a sheet pan lined with aluminum
foil.
In a small bowl, toss together the sugar, lime zest
and cinnamon. Brush the pineapple with the melted butter
and sprinkle with the sugar mixture. Broil until caramelized
and bubbly, about 2 to 4 minutes.
Garnish with fresh cream or Crema Mexicana.
*Canela is also called Ceylon;
the inner bark of the tropical laurel tree. The cinnamon
in Mexico is flesh-colored and sold ground into powder
or in whole quills, ranging from 6 inches to 1 foot
long. The flavor is mild and sweet, without the astringent
burn associated with powdered cinnamon (cassia). In
the Latin household, canela is used in both sweet and
savory dishes. If you must, substitute powdered cinnamon,
but the dish will not be nearly as good or complex.
Serves 4 to 6 (2 to 4 rings per serving)
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